The Chef

Restaurants

Meals

Drinks

Restaurants›Chimney Rock Inn›Buffalo Shrimp Recipe

Buffalo Shrimp Recipe

Name: Chimney Rock Inns Buffalo Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off); 1 tbs olive oil; 1 tsp garlic (minced); 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 1 tsp smoked paprika; 3 tbs unsalted butter; 1 tbs hot sauce (Frank's RedHot or similar); 2 tbs hot sauce (additional, for desired heat); 1 tsp honey or brown sugar (optional, to balance heat); 1 tsp apple cider vinegar; 0.5 tsp Worcestershire sauce; 0.5 tsp garlic powder; 0.25 tsp salt; 0.5 cups all-purpose flour; 2 tbs cornstarch; 0.25 tsp baking powder; 0.5 tsp paprika; 0.25 tsp salt; 0.5 cups buttermilk ranch or blue cheese dressing; 2 stalks celery sticks (cut into matchsticks); 2 pieces lemon wedges; 1 tbs chopped fresh parsley (optional)

Inspired by Chimney Rock Inn

Time30m

Serves4

Make Buffalo Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp & Marinade

1 lb large shrimp (peeled, deveined, tails on or off)

1 tbs olive oil

1 tsp Garlic (minced)

1 tsp kosher salt

1 tsp black pepper (freshly ground)

1 tsp Smoked paprika

Buffalo Sauce

3 tbs Unsalted butter

1 tbs hot sauce (Frank's RedHot or similar)

2 tbs hot sauce (additional, for desired heat)

1 tsp honey or brown sugar (optional, to balance heat)

1 tsp Apple cider vinegar

1/2 tsp Original Worcestershire Sauce

1/2 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

Coating (optional — for crispier shrimp)

1/2 cups 00 bread flour

2 tbs Cornstarch

1/4 tsp Baking powder

1/2 tsp Watkins paprika

1/4 tsp Celtic sea salt

To Serve

1/2 cups buttermilk ranch or blue cheese dressing

2 stalks celery sticks (cut into matchsticks)

2 pieces lemon wedges

1 tbs chopped fresh parsley (optional)

Method

Shrimp & Marinade

Prepare shrimp

Pat the shrimp dry with paper towels. Place in a medium bowl.

Add olive oil, minced garlic, kosher salt, black pepper, and smoked paprika to the bowl. Toss until shrimp are evenly coated. Let sit 10 minutes at room temperature while you prepare other components (or refrigerate up to 30 minutes).

Coating (optional — for crispier shrimp)

If you want a crispy exterior, combine flour, cornstarch, baking powder, paprika, and salt in a shallow dish. Toss the marinated shrimp in the coating to lightly coat each piece, shaking off excess. If you prefer uncoated shrimp, skip this section.

Heat a large skillet over medium-high heat and add 1 tbs neutral oil (or use cooking spray/oil if pan-frying). For coated shrimp, pan-fry in a single layer for 1.5–2 minutes per side until golden and cooked through. Transfer to a paper-towel-lined plate. For uncoated shrimp, cook 1.5–2 minutes per side in the skillet until opaque and just firm (internal temp ~120–125°F / 49–52°C).

Buffalo Sauce

While shrimp cook (or while they rest), melt the butter in a small saucepan over low heat or in a heatproof bowl in the microwave (about 20–30 seconds).

Whisk in 1 tbs hot sauce, then the additional 2 tbs hot sauce (adjust total to taste), honey (if using), apple cider vinegar, Worcestershire sauce, garlic powder, and salt. Warm gently until combined and glossy. Taste and adjust heat, sweetness, or salt as desired. Keep warm but do not boil.

Add the cooked shrimp to a large bowl, pour the warm buffalo sauce over them, and toss gently to coat evenly. Serve immediately.

To Serve

Arrange buffalo shrimp on a platter. Sprinkle with chopped parsley if using. Serve with ranch or blue cheese dressing, celery sticks, and lemon wedges on the side for squeezing over the shrimp.

Suggested accompaniments: serve over rice or in tacos, or with fries for a sandwich.